We use a lot of chicken breasts at my house. As a protein they hit the mark, plus, as grocery bills sky-rocket they are still one of the least expensive meal options available.

Boneless skinless breasts (my favorite,) served whole, cubed or sliced, lend themselves well to quick-cooking methods like stir-frying and sauteing. They’re also delicious baked, provided they’re coated to seal in juices, or cooked with a flavorful sauce.

Chicken-Parmesan Bundles

4-ounces cream cheese, softened

1 (10-ounce) package frozen chopped spinach, thawed and well drained

1 1/4 cups shredded mozzarella cheese

6 T. grated Parmesan cheese

6 small boneless skinless chicken breast halves, pounded to 1/4-inch thickness

1 egg

10 round butter crackers, crushed

1 1/2 cups spaghetti sauce

Directions: In a mixing bowl combine cream cheese, spinach, 1 cup mozzarella and 3 tablespoons Parmesan till well blended. Spread mixture onto each breast. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden picks.

Beat egg in pie plate. Mix remaining Parmesan and cracker crumbs in another pie plate. Dip chicken in egg then roll in crumbs. Place seam-side down in greased 13×9-inch baking dish

Bake in preheated 375-degree F. oven 30 minutes, or till chicken is done. Near the end of baking time, heat pasta sauce. Remove picks from chicken. Serve chicken topped with sauce and remaining mozzarella. Serve with pasta or rice. Serves 6.

Chicken with Basil Cream

(Serve this with linguini, tossed salad and crusty bread.)

4 boneless skinless chicken breast halves

3 T. flour

Salt, to taste

Freshly ground black pepper, to taste

1 T. olive oil

1 T. butter

1 T. paprika

Basil Cream Sauce:

1 T. butter

3 cloves garlic, minced

1/2 cup chicken stock

1/2 cup heavy cream

4 T. fresh lemon juice

2 T. fresh basil, finely chopped

Freshly ground black pepper, to taste

Sea salt, to taste

Parmesan cheese, for garnish

Directions: Combine the flour, paprika, black pepper and salt in a bowl. Coat the chicken evenly in the flour mixture, shaking off the excess.

Heat the butter and oil in a skillet, add the chicken and cook over medium heat for 5 to 6 minutes on each side. Remove the chicken from pan and keep warm.

To make the cream sauce, remove any excess grease from the skillet. Add the fresh butter, garlic and onions. Cook for 2 minutes. Add the chicken stock and continue cooking for 2 more minutes, scraping the bottom of the pan. Add the cream and lemon juice. Bring to boil and cook until the sauce reduces and thickens slightly.

Just before serving, add the fresh basil to the sauce, taste and add salt, as needed, and black pepper. Serve chicken topped with sauce. Sprinkle with Parmesan cheese. Serves 4.

Country Chicken Piccata

1/4 cup milk

1 egg, slightly beaten

1/3 cup all-purpose flour

1/3 cup crushed corn flakes

1/4 tsp. salt

Pinch of pepper

4 boneless, skinless chicken breast halves

6 T. butter

1 tsp. minced fresh garlic

2 T. lemon juice

1 cup sliced green onions

1 cup fresh mushrooms, halved

Lemon slices and fresh parsley for garnish

Directions: Pound each chicken breast half to about 1/4-inch thickness between 2 sheets of waxed paper. In a pie plate, combine milk and egg. In another pie plate combine the flour, crushed corn flakes, salt and pepper. Dip chicken into milk mixture, then into flour mixture, turning to coat.

In a10-inch skillet melt 4 tablespoons butter. Add garlic and chicken. Cook over medium heat, turning occasionally, till golden brown. Place chicken on serving platter; keep warm.

Add the remaining 2 tablespoons butter to drippings in pan. Stir till butter melts. Add lemon juice. Add green onions and mushroom halves and continue cooking, stirring occasionally, till heated through. To serve, spoon over chicken and garnish with lemon slices and parsley. Serves 4.